In the spirit of the auspicious mid-autumn Harvest Moon Festival, mix up your cocktail staples with Asian-inspired libations crafted by New York “Star-tenders” like Eamon Rockey (Betony), Walter Easterbrook (The Bowery Hotel), Greg Seider (Manhattan Cricket Club), Marlo Gamora (Jeepney) and Shinichi Ikeda (B Flat).

A traditional harvest celebration in China and Vietnam dating back over 3,000 years, each cocktail utilizes the versatile flavor profile of the Bombay Sapphire East (infused with Thai lemongrass and Vietnamese black peppercorns) while offering an innovative and exciting way to celebrate the Harvest Moon Festival. On September 12 in New York City, readers will have the unique opportunity to enjoy each of these libations at the nation’s preeminent celebration of Asian epicurean culture, the LUCKYRICE 5TH Anniversary Moon Festival Cocktail Feast. For one night only, guests will revel in the majesty of the full moon while enjoying a field of innovative elixirs from the city’s finest drinking establishments.

Below, there are several of the exotic cocktail recipes that will be served at the LUCKYRICE Cocktail Feast to recreate at home in honor of the Harvest Moon Festival.

LUCKYRICE Harvest Moon Cocktail Feast Event Details:

WHAT: LUCKYRICE 5TH Anniversary Moon Festival Cocktail Feast hosted by BOMBAY SAPPHIRE East
WHEN: Friday, September 12 – VIP: 9PM-12AM, GA: 10PM-12AM
WHERE: The Bowery Hotel, 335 Bowery


Signature ‘Year of the Horse’ Cocktail – EAST Hibuscus Buck

  • 1 1/2 oz. Bombay Sapphire EAST
  • 1 1/2 oz. Hibiscus Tea
  • 1 1/2 oz. Ginger Beer
  • 2 Squeezes fresh lime.

Build all with ice in a highball glass.


Ginger Snap (Marlo Gamora, Jeepney)

  • 2 oz. Bombay Sapphire EAST gin
  • 1/2 oz. Kalamansi-honey
  • 3/4 oz. Ginger syrup
  • 1/2 oz. Lime juice
  • 3 dashes orange bitters

Shake & top w/ club soda. Strain over over fresh ice in a Collins glass. Garnish with lime wheel and mint sprig/leaf.


Bonfire of the Calamities (Greg Seider, Manhattan Cricket Club)

  • 2 oz. Kaffir lime infused Bombay Sapphire EAST gin
  • 1 oz. Lemon
  • 3/4 oz. Agave mix (1/2 water 1/2 agave)

Served on rocks. With atomized forbidden Forrest Chinese tea


Ginger and Spice (Walter Easterbrook, The Bowery)

  • 1 1/2 oz. Bombay Sapphire EAST gin
  • 1 1/2 oz. lemon juice
  • 3 dashes of bitters
  • Mint

Preparation: Break up mint into a mixing glass, add ingredients. Shake and strain into an old fashioned glass.
Sprinkle cayenne pepper


East of Sun (Shinichi Ikeda, BFlat)

  • 1 1/2 oz. Bombay Sapphire EAST gin
  • 1/2 oz. Lemon juice
  • 1 Piece basil leaf
  • 1/8 Pear compote

Additional Cocktails Served:

Orson Salicetti of Ariana

Lavender Sour: Lavander-infused Bombay Sapphire® East Gin, Egg White, Lemon Juice, Agave Nectar, Lavander Elixir

Le Petite: Bombay Sapphire® East Gin, Green Grapes, St-Germain®, Lime, Agave Nectar, Hibiscus Elixir 2)

Eamon Rockey of Betony

Betony Milk Punch: Bombay Sapphire® East Gin, Watermelon, Lemongrass

Brett Hughes of Madam Geneva

Shiso Swizzle: Bombay Sapphire® East Gin, Fresh Lemon, Chartreuse, Shiso Cordial

Macao Trading Co.

Bashful Maiden: Bombay Sapphire® East Gin, St-Germain®, Velvet Falernum, Lemon Juice, Pureed Striped Melon

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